In a heavy-bottomed sauce pan, place the chopped garlic, ginger, serrano chiles and olive oil. Decrease the heat to low medium and gently sweat the vegetables.
Once they are soft and start to develop color (about 10-12 minutes), add the curry powder and cook for 2 minutes on low heat.
Add the Green Enchilada Sauce, coconut milk and salt.
Cook on low heat for about 10-20 minutes so that flavors develop.
Coat the scallions with the olive oil and place them on an oven-safe sheet tray.
Place in the oven for 12-15 minutes until the scallions are completely charred on the outside.
Once they are charred, remove from the oven and let them cool for a few minutes. Transfer to a cutting board and finely chop them.
Place the remaining scallion crema ingredients into a bowl and whisk until all the ingredients are equally dispersed.
Store the crema in the refrigerator until the dish is plated.
Cut the cauliflower in quarters and remove stems. Using your hands separate the cauliflower florets into golfball-sized pieces.
Place into a bowl and drizzle olive oil over the cauliflower florets, tossing gently to coat evenly. Place on an oven-safe sheet tray so none of the florets overlap. You may have to do this in a few batches.
Place in the preheated oven for about 15-18 minutes. Check every 5 minutes to ensure that they are cooking evenly. The cauliflower should be slightly firm and golden brown. Place back into the bowl and sprinkle with sea salt, as desired.
Place the freshly roasted cauliflower on a large sharing plate and pour the curry verde sauce over the cauliflower.
Garnish with dollops of the roasted scallion crema, lemon wedges and sliced roasted almonds.